Chewy, paper-thin pancakes made from an easy flour-and-water dough make mu-shu pork irresistible
Spread this sauce on the warm Mandarin pancakes before adding the mu-shu pork filling. Hoisin sauce, a sort of Chinese barbecue sauce, is available in most supermarkets.
Cloud ears, also called wood ears, are a dried black mushroom used in Chinese stir-fries. Golden needles, the dried buds of tiger lilies, are often simply called lily buds. Both…
These thin pancakes are used to wrap up the Mu-shu Pork filling, and the recipe can be doubled easily. After cooking, the pancakes may be refrigerated for three to four days…
The delicately flavored mushroom, celery, and bok choy filling is well-suited to the steam-cooking method, which produces tender dumplings known as cheng jiao in Mandarin.
These little dumplings are an essential part of many Chinese festivities, including the Lunar New Year. The fry-and-steam cooking method makes them crunchy on the outside and juicy inside.
Fold and cook these tasty take-out favorites with friends and family
Turn plain noodles and dumpling wrappers into delicious deep-fried serving pieces
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